The Simple Plate | French Cheese Tasting Platter | Cheeses of France The Fromage Plate > The Simple Plate French Cheese Quartet — An Ideal Grouping Easy to assemble, easy to taste and easy to share with friends and family. This simple quartet offers a diverse experience of The Cheeses of France and is enough to entertain eight people. Max’s recommended tasting order: Tradition Jacquin, Ossau-Iraty, Morbier, Roquefort. The Cheeses “What you have here is the ideal grouping of different styles: young and old; soft and hard; different regions and different milk types.” Max McCalman, Maître Fromager Tradition Jacquin. The quintessential goat’s milk cheese, produced from goats that graze in the fields around the Loire River in central western France. The light dusting of ash on these small discs attracts beneficial mold, protecting the subtle, gentle interior of the cheese. The taste is mild, milky and creamy with hints of citrus. If you can’t find it, ask for: Sainte-Maure, Chabichou du Poitou. Morbier (AOC).

Morbier is an aromatic and surprisingly mild cow’s milk cheese defined by the dark vein of vegetable ash (this is usually vegetable dye now, even in the most artisanal producers’ cheeses) streaking through it middle — a nod to the method by which it was once produced in Franche-Comté. Aged at least 60 days, Morbier has a mild taste and nutty aftertaste. If you can’t find it, ask for: Tomme de Savoie. Ossau-Iraty (AOC). A classic sheep’s milk cheese made with the milk of the Manech and Basco-Bearnaise ewes. Aged for at least 90 days, the shape of each wheel can vary from region to region. With an ivory pï¿½te, an aroma of toasted hazelnuts and a sweet, buttery flavor. If you can’t find it, ask for: Any recommended sheep’s milk cheese made in the French Pyrénées, Abbaye de Belloc, P'tit Basque, Kaikou, Chistou, P'tit Pyrénées. Roquefort (AOC).

Famous through the ages, this blue cheese is made from ewe’s milk in southern France. AOC rules dictate that the cheese must be ripened in the caves of Mount Combalou for 3 to 9 months. Known for its rich, mild creaminess and soft, spicy, tart flavors. If you can’t find it, ask for: Bleu des Causses, Bleu d’Auvergne, Bleu des Basques, Bleu de Gex, Fourme d’Ambert. All soft-ripened cheeses used in our Signature Fromage Plates are made from pasteurized milk, and therefore comply with FDA regulations. Roquefort: The King Of Cheeses - PerishableNews Roquefort: The King Of Cheeses by Rob Rabine, Shoreline Times Posted: Wednesday, November 2, 2011 at 3:33PM EDT No, it’s not my former father in-law, or any of my friends in Lyme. I’m talking about Roquefort, “the king of cheese and the cheese of kings.” I came to appreciate it rather late in life because, as you recall, I was raised on government cheese.

There are many brands of blue cheese out there, both foreign and domestic, but nothing compares in taste, texture and aroma to Roquefort. But all this tangy excellence comes at a rather stiff price however, for it frequently sells at around $25 per pound retail. So what makes Roquefort so special anyway? And what’s with the name? To begin with, it’s probably the oldest fine cheese in the world, pre-dating the Christian era, sought after by Roman emperors. It has one of the oldest protected product names in the world, awarded in Toulouse in 1669. Legend has it that 2,000 years ago a shepherd boy was having lunch. He left some sheep’s cheese and rye bread in a drafty, damp cave near the small town of Roquefort-Sur-Soulzon, on the dry, windy plateaus of southwest France. He came back around three months later to discover both the bread and cheese were covered with mold. Smart French boy - he threw out the bread and ate the cheese.

Three things make Roquefort special: (1) it’s made entirely from the raw ultra-rich milk from ewes that only graze on the surrounding plateau, (2) the mold spore that turns it blue-green only grows in these particular caves and (3) the cold, damp, windy caves of Mount Combalou are a unique environment that provides for perfect aging. To read the rest of the story, please go to: Shoreline Times Roquefort - definition of Roquefort by The Free Dictionary Roquefort - definition of Roquefort by The Free Dictionary Related to Roquefort: Roquefort dressing Roque·fort (rōk′fərt) A trademark for a soft cheese made from sheep's milk and ripened in caves near Roquefort, France. Roquefort (Cookery) a blue-veined cheese with a strong flavour, made from ewes' milk: matured in caves [C19: named after Roquefort, village in S France] Roque•fort Trademark. a strong-flavored cheese veined with blue mold, made from sheep's milk.

[1830–40; after Roquefort, village in S France (Aveyron), where the cheese is made] ThesaurusAntonymsRelated WordsSynonymsLegend: Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: References in periodicals archive ? If you find Roquefort too strong, you could use a cheddar. Showpiece appetizers The menu, created by Tavolo's staff of culinary experts, includes Roquefort, pear and watercress salad, turkey with sausage and apple stuffing, buttermilk mashed potatoes, brussel sprouts with chestnuts, pumpkin cornmeal bread, apple-cranberry streusel pie and classic pumpkin pie. Summer Recipe Ideas From the South Beach Food & Wine Festival I managed to pick up a big wedge of my favourite Roquefort, Le Vieux Berger, on this trip, but many of the other producers' cheeses are great too.

Dog Racing: Excitement builds as draw delivers classy match-ups 1/2 x 250g pack dried figs, roughly chopped 1/2 x 250g pack dried stoned dates, roughly chopped 2 small apples, peeled, cored and finely diced 50g soft brown sugar 4 tbsp cider vinegar 125ml vegetable stock For the cheeseboard: 300g Roquefort 300g Ossau Iraty 300g Brie (or a selection of your choice from the cheese service counter) Method Place the figs, dates, apples, sugar, vinegar and stock in a saucepan. Roquefort Cheese Tasting Notes | Gourmet Cheese of the Month Club Read More Legend has it that a young shepherd was guarding his herd of ewes near the Grotte du Combalou, a large cliff face that dominates the village of Roquefort-sur-Soulzon in the beautiful Aveyron region of south central France. He was just about to prepare his midday meal when he noticed a beautiful young lady in the distance. Fascinated, he attempted to follow her.

He left his dog to look after the herd and hid his lunch—of bread and cheese—in the cool, damp rocks of a grotte ("cave" in French). Sadly, the shepherd never found the young woman and returned to his herd disappointed. Months later he came upon the lunch that he had hidden. The bread had decomposed, leaving the cheese with streaks of blue veins. In a move most of us today would question, he tried the abandoned cheese and found the taste remarkable. Thus Roquefort cheese was born. It did not take long for the shepherd to share this alchemy of milk, bread, air and time with his fellow herdsmen. Soon many caves had been converted into cabanes en bois or "huts of wood," so named for the oak planks built in the interior of the caves where cheeses are left to ripen. Roquefort cheese is said to date back to the time of Pliny the Elder in ancient Rome (circa 75 AD), and the center of Roquefort cheesemaking has always been Roquefort-sur-Soulzon. The cheese's name-controlled AOC status is probably the oldest in all of France.

Today it's made with pure sheep's milk which is inoculated with a special type of blue mold, penicillium roqueforti, obtained from bread left to mold in the caves of the Combalou Mountains, where the original Roquefort cheese was accidentally created. Ripening is of paramount importance and takes a minimum of three months. Cheese that can legally be sold as Roquefort is ripened in only one area—in the caves of Roquefort-sur-Soulzon in the chalky Combalou Mountain area. The region has an abundance of caves due to a geological accident that occurred long ago. Then an extensive clay bed partially collapsed in the same region, creating vertical faults and fissures in the caves which provide ventilation, a necessity for making the cheese. Roquefort begins, as all cheese does, at dairy farms, where it's salted and then pierced with needles. It is then placed in the caves, on top of oak planks in long rows filling the natural caves.

There the cheese matures under the careful watch of maîtres-affineurs, or master "maturers." The well-known green-blue marbled appearance of Roquefort develops when the cool, damp air is swept into the caves through the fissures, developing the roqueforti mold in the cheese's pierced channels. To prevent Roquefort from drying out and to ensure that its deliciously unctuous texture remains well preserved, it should always be kept in its original wrapping or protected by a sheet of aluminum. Since most of us don't have a damp, cool cellar in which to store our cheese, keep your Roquefort on the lowest shelf of the refrigerator. As with other fine cheeses, avoid drastic changes in temperature, as this can ruin the cheese. Société Bee Roquefort—Scrumptious Serendipity! Legend has it that a young shepherd was guarding his herd of ewes near the Grotte du Combalou, a large cliff face that dominates the village of Roquefort-sur-Soulzon in the beautiful Aveyron region of south central France. He was just about to prepare his midday meal when he noticed a beautiful young lady in the distance.

Fascinated, he attempted to follow her. He left his dog to look after the herd and hid his lunch—of bread and cheese—in the cool, damp rocks of a grotte ("cave" in French). Sadly, the shepherd never found the young woman and returned to his herd disappointed. Months later he came upon the lunch that he had hidden. The bread had decomposed, leaving the cheese with streaks of blue veins. In a move most of us today would question, he tried the abandoned cheese and found the taste remarkable. Thus Roquefort cheese was born. It did not take long for the shepherd to share this alchemy of milk, bread, air and time with his fellow herdsmen. Soon many caves had been converted into cabanes en bois or "huts of wood," so named for the oak planks built in the interior of the caves where cheeses are left to ripen. Roquefort cheese is said to date back to the time of Pliny the Elder in ancient Rome (circa 75 AD), and the center of Roquefort cheesemaking has always been Roquefort-sur-Soulzon. The cheese's name-controlled AOC status is probably the oldest in all of France.

Today it's made with pure sheep's milk which is inoculated with a special type of blue mold, penicillium roqueforti, obtained from bread left to mold in the caves of the Combalou Mountains, where the original Roquefort cheese was accidentally created. Ripening is of paramount importance and takes a minimum of three months. Cheese that can legally be sold as Roquefort is ripened in only one area—in the caves of Roquefort-sur-Soulzon in the chalky Combalou Mountain area. The region has an abundance of caves due to a geological accident that occurred long ago. Then an extensive clay bed partially collapsed in the same region, creating vertical faults and fissures in the caves which provide ventilation, a necessity for making the cheese. Roquefort begins, as all cheese does, at dairy farms, where it's salted and then pierced with needles. It is then placed in the caves, on top of oak planks in long rows filling the natural caves.

There the cheese matures under the careful watch of maîtres-affineurs, or master "maturers." The well-known green-blue marbled appearance of Roquefort develops when the cool, damp air is swept into the caves through the fissures, developing the roqueforti mold in the cheese's pierced channels. To prevent Roquefort from drying out and to ensure that its deliciously unctuous texture remains well preserved, it should always be kept in its original wrapping or protected by a sheet of aluminum. Since most of us don't have a damp, cool cellar in which to store our cheese, keep your Roquefort on the lowest shelf of the refrigerator. As with other fine cheeses, avoid drastic changes in temperature, as this can ruin the cheese. Tasting Notes French cheese - Cheeses of France - a short guide - soft cheeses , such as Camembert - blue cheeses to which can be added a number of hybrids or very individual cheeses. Three different types of milk: Cheese is traditionally made from three types of milk: - cow's milk - sheep's milk (ewe's milk) Two origins: And they are further divided into cheeses from the farmhouse (fromages fermiers) , or industrially manufactured cheeses.

Labels: A further distinction is also possible: traditional regional cheeses with an "appellation controlée" label (there are about 40 of these), traditional cheeses without an "appelation contôlée" label, and modern dairy-designed and produced cheeses. This brief guide looks at a good selection of French cheeses looking at each of these categories in turn. The families of cheese: 1. Pressed cheeses. All of these are made from cow's milk. A selection of the best-known "pressed" (or "hard") cheeses in France. All of these cheeses come in large units, off which the cheese merchant will cut slices. There are two types, "cooked" cheeeses, where the whey is heated during the production process, and "uncooked" cheeses, where it is not. Cooked cheeses can sometimes keep for a very long time. Cantal A very tasty uncooked pressed cheese from the Auvergne mountains, Cantal is a cheese that many consider to be quite close to an English farmhouse cheddar or chester. A lot of this "appellation contrôlée" cheese is made on farms, but obviously local dairies in the region also produce it in large quantities.

Cantal comes in two varieties: "jeune" (young) and "entre deux" (between two), meaning cheese that has matured for longer. This cheese's strength and taste increase with ageing, and generally speaking cantal cheese is stronger than cheddar. Two smaller areas within or bordering the Cantal department produce specific appellations of their own, Salers and Laguiole. These cheeses - made from the milk of cows grazing at high altitude, tend to be more expensive than generic Cantal, and are generally aged longer. Comté This delicious French cousin of the swiss "Gruyère" cheese is an appellation contrôlée from the Franche Comté region of eastern France. The production area stretches along the Swiss border, and all milk comes from cows grazing at at least 400 metres altitude. This cooked cheese is manufactured collectively village by village, and the production method has changed little over hundreds of years. Though produced village by village, in the local village dairy (the "fruitière"), a lot of Comté is matured for up to two years in industrial cellars by large dairy companies such as Jurador Comté cheese generally comes without holes in it; but sometimes it may have small holes.

Like Cantal, Comté comes in different varieties, sometimes called "fruité" or "salé" (fruity or salty). Fruité Comté is often more elastic; salé is usually a little more brittle. The most expensive Comté is "Comté vieux" (old Comté), which is generally aged over six months and possibly over a year. Comté is the traditional cheese used in a cheese "fondue", and also for "raclette" (see below). Comté that is produced using milk not coming from cows grazing according to the "appellation contrôlée" rules, can be used to make French Gruyère. Although Gruyère is the name of a Swiss village, it has recently been given an IGP label (= PGI - Protected Geographical Indication) in France. Gruyère is an AOC in Switzerland. Cheeses similar to comté are Beaufort, and Abondance made in a similar manner in the French alps. Beaufort tends to be stronger tasting than Comté, and the taste is also slightly different.

(On the cheese map, the three large cheeses centre right are -top to bottom- Comté, Emmental and Beaufort). Emmental Emmental is your traditional cheese with holes in it. It is not an appellation contrôlée cheese, and is thus produced over a large area of France, notably in the east. It lacks the finesse of Comté, and is generally produced industrially, though industrial producers have their own label of quality for this cheese. French Emmental benefits from an IGP label. Mimolette A round cheese, made in the area of Lille in the north of France. It's orange colour is the result of the addition of natural coloring. The cheese was originally made as a French variation of the Dutch Edam cheese, to which it is very similar. (Tomme des) Pyrénées This slightly-cooked hard cheese is produced, obviously, in the Pyrenees - though it does not benefit from an appellation contrôlée label. Pyrenees comes with a distinctive black skin. Generally speaking it is a fairly bland cheese that will appeal to those who do not like strong-tasting cheeses. An IGP cheese.

Reblochon: A rich soft pressed cheese made in the Alps; it has quite a strong flavour, and a creamy texture. 2. Soft cheeses There are literally hundreds of soft French cheeses; each region has its own specialities. Many of these - notably those with appellation contrôlée - are manufactured in small units, and (with notable exceptions such as Brie and St. Nectaire) if you want to buy one, you must buy a whole cheese. Brie There are two sorts of Brie, Brie de Meaux and Brie de Melun, both appellation contrôlée (AOC) cheeses named after two nearby towns in the the country some fifty miles south east of Paris. Brie comes as a thin round cheese about 20 inches in diameter, with a soft white crust. This crust is eaten, not cut off! Brie is a very mild creamy cheese that should appeal to anyone who does not enjoy strong tasting cheese. Camembert: A cheese from Normandy, Camembert is perhaps the most famous French cheese, and is known and imitated worldwide. A ripe Camembert should be just soft on the inside, but not too runny.

A young Camembert will tend to be hard and dry, and rather tasteless; an overripe Camembert, going yellowish on the outside, will tend to smell quite strongly and is not to be reccommended other than to those who enjoy strong cheeses. The crust of a Camembert is usually eaten. Supermarkets are full of Camembert lookalikes, since any similar cheese that is not manufactured in the appellation contrôlée area in Normandy cannot call itself Camembert. These lookalikes tend to be sold young. To test a Camembert or a lookalike, open the box (not the protective wrapping paper!) and press gently. The cheese should be just soft, but not spongy. Epoisses A fairly strong "rind-washed" soft cheese from the Burgundy region. Thicker than a Camembert, Epoisses, like other rind washed cheeses, is yellowish on the outside, and white on the inside. The white centre is often almost crumbly, while the cheese under the skin remains very soft.

Epoisses has a distinctive taste, shared with a similar cheese from a bit further north "Langres"; both of these cheeses are appellation contrôlée cheeses, and are admirable accompaniments for red wine. Another cheese in the same family is Maroilles, made in the north of France. Gaperon A semi-soft cheese from Auvergne, made with cows milk, and flavoured with pepper and garlic. A small hemispherical cheese weighing about half a pound. Mont d'Or This very distinctive appellation contrôlée cheese from Franche Comté , (known as Vacherin in Switzerland), is manufactured along the French-Swiss border, at altitudes of at least 800 metres. Like Comté that is made in the same region, it is a cheese whose manufacturing process has changed little over the centuries. This rind washed cheese matures in a round frame made of a thin strip of local spruce wood. In the course of maturing, this wood imparts a delicious aroma into the cheese which is later packaged and sold in round boxes made from the same wood.

Unfortunately, Mont d'Or is a seasonal cheese and is not manufactured in the summer months because the milk quality in the regin is different when the cows have rich summer pastures to graze on. This cheese comes with an undulating beige crust, and under the crust the cheese itself is soft to runny. Though it is quite a strong cheese, Mont d'Or is not usually a sharp cheese. It tends to appeal to all tastes. In recent years, local dairies have looked for ways to produce and market a cheese similar to Mont d'Or year-round. The most successful imitation is called Edel de Cleron, made in the Franche Comté region, but in a dairy at a lower altitude. Like Mont d'Or, Edel is packaged in spruce wood, to give it the distinctive aroma. Munster A fairly strong rind-washed soft cheese from the Vosges mountains in Eastern France, in the Lorraine region. Munster is definitely not a cheese for those who do not like strong tasting varieties. It comes in two varieties, normal and "au cumin" (with cumin seed).

Darker on the outside than Langres or Epoisses, Munster generally has a thicker rind which some eat, others cut off. Even an unripe Munster is tasty; a ripe one - which may well be quite hard on the inside - will be very strong. However, like other strong cheeses, Munster should never have an acrid taste. If it does, it is over-ripe. Pont l'Evèque A creamy soft cheese, uncooked and unpressed, from the coastal region of Normandy , south of Deauville; this is one of the oldest cheeses in France, and has been documented since the 12th century. Saint Nectaire Some claim that this is the greatest of French cheeses - and possibly this could be true for an exceptionally good cheese; but Saint Nectaire - an appellation contrôlée cheese from the mountains of the Auvergne - is, alas, a cheese that varies considerably in quality and taste. To start with there are two distinct types, the farm variety and the dairy variety. The farm variety is generally better and more expensive, the dairy variety, usually found in supermarkets, is frequently sold too young.

When this cheese is young, it is quite dry and hard; a properly matured Saint Nectaire should be soft and elastic, with a slight tendency to flow if left at room temperature. One does not eat the rind of a Saint Nectaire. A cheese very similar to Saint Nectaire - notably to the variety found in supermarkets - is Savaron, a non-appellation cheese that is also produced in the Auvergne but generally by industrial dairies. Blue cheeses Bleu d'Auvergne - An appellation contrôlée cheese whose quality and taste can vary considerably , going from the bland to the sharp. Even in a supermarket, you can ask to taste before you buy. Specific varieties of Bleu d'Auvergne include the ancient Bleu de Laqueille . A popular modern variant of Bleu d'Auvergne is Saint Agur, a creamy blue cheese made in the Velay hills of Haute Loire by the large industrial dairy group Bongrain.

There is no village called Saint Agur - indeed no saint either - but Saint Agur cheese is made according to traditional methods Bleu de Bresse - Not an appellation contrôlée cheese, but a French industrial dairy's attempt to imitate the success of Danish blue. Soft and almost spreadable cheese. Bleu des Causses - An appellation contrôlée cheese which is generally delicious and strong tasting, without being sharp. A cows-milk cheese, sometimes quite crumbly, manufactured in the same area as Roquefort and quite similar tasting. Bleu de Gex - A blue from the swiss border, rather hard and not very strong. Fourme d'Ambert - a mild blue cheese from the Auvergne, often with an almost nutty flavour. No-one should find this too strong. Roquefort - The most famous French blue cheese, though not necessarily the best. Roquefort is an Appellation contrôlée cheese, made from the milk of one single breed of sheep, the "Lacaune" breed. The cheese has been made since the Middle Ages, and has been famous for many centuries; more recently it has been the object of intense and successful marketing.

Over 18,000 tons of Roquefort are manufactured each year, and the cheese is exported worldwide. Made in the "causses" mountains of southern France, in the department of the Aveyron, and matured in caves. In the past, a lot of the milk used in the making of Roquefort is imported into the region; but the cheese's success has led to a development of sheep rearing in the Aveyron, and all the milk used in Roquefort is now sourced locally. Other cheeses Goat's cheeses: Crottin de Chavignol, Valençay, etc... There are dozens of different goats' cheeses, and many local producers market their cheese under their own local village or regional name. Goats' cheeses can be sold either very young (frais), when they are soft and spreadable, medium matured, when they are still soft, but not spreadable, or fully matured, when they are hard. Ewe's milk cheeses: Ineguy : pressed cheese from the Basque country, similar to other southern European ewe's milk cheeses such as Pecorino.

Some modern dairy cheeeses Saint Agur (a soft blue cheese, made in the Auvergne) , Brillat-Savarin (an almost buttery soft cheese... delicious, but watch the cholesterol...), Roulade, Saint Albray, Port Salut, Boursin (a cream cheese with herbs and garlic). Raclette Raclette is a mass-produced industrial cheese designed for a "raclette", i.e. a meal in which thin slices of cheese are heated and melted then poured over baked potatoes and eaten with gherkins, mountain ham and other accompaniments. Raclette is an easy and convivial meal, where everyone serves themselves from the raclette grill which is placed in the middle of the table. (Traditionally, the cheese was melted in front of a hot wood fire). However, "raclette" cheese is not the best cheese for a raclette. Prefer Comté (the best) or even Cantal. Generic terms: The words "tomme" and "fourme" are generic words that can describe several different types of French cheese. Etymologically, the French word for cheese, "fromage" is a diminutive of the word "fourme".

Unusual cheeses Cancoillotte -this very distinctive comes from Franche Comté; it is a runny cheese strongly flavoured with garlic, and is very much an acquired taste. It can be eaten cold or hot. Cheeses and wine. You'll read a lot of pompous advice about how such and such a cheese goes well with such and such a wine. When this is not merely a marketing gambit by regional tourist boards and local farmers associations, anxious to sell as much local produce as possible, it is often just sophisticated brain-washing. The truth of the matter is that cheese and wine go together, and as long as you follow a few basic guidelines, you can match a wide range of wines with any cheese. There is one exception; sweet white wines do not go well with cheese - unless the cheese is being used in a sweet/sour combination. Red wines go best with most cheeses, though with some very strong cheeses it is better to choose a light-bodied red wine. Dry white wines also go well with cheese, especially with tasty but mild cheeses. But in the end, it has to be a matter of individual choice.

Your idea of what goes well together is just as good as the next man's - even if the next man claims to be an expert. Remember the adage: "Even if all the experts agree, they may still be wrong." It's your taste against his. Copyright 2003 - 2017 France: a nation of cheeses In one of his memorable witticisms, General de Gaulle once quipped "How can you govern a country that has 246 varieties of cheese?" What he meant by that was not quite clear - whether he was commenting on France or on French cheese; yet this remark has gone down in history among de Gaulle's most memorable quotations. What he probably meant was that France as a country is as diverse as its cheeses - or vice-versa. And just as France is physically the most varied country in Europe, so its cheeses reflect this wide and rich cultural diversity. About-France.com helps you to distinguish your Bries from your Pyrenees. Map courtesy of Sopexa Roquefort Cheese product reviews and price comparison Disadvantages Works with sandwiches OR wine!

Roquefort is a robust little cheese that has a reputation for being quite up-market, and while it is resultantly expensive, you'll see where that money is going as soon as you take your first bite into it. The cheese has a very odd legacy, with the milk commonly coming from ewe or sheep, and being left to mature in some French caves residing near the Pyrennes mountains. Typically I'm not a huge fan of cheese: I don't mind the taste, but the more robust cheeses seem so up themselves and virulently middle class that I tend to avoid them. While this doesn't exactly go away from that image, it is absolutely delicious, and you can see why it's so pricey. Some might choose to have it with wine or whatever, but I think it tastes great simply in a sandwich with some ham and pickle (oh, how much of a peasant I am!). Taste-wise, it is a quite a strong cheese, with a mix of aromas and tangs, meaning cheese aficionados will surely sit there for a while poring over the various intonations and nuances in its composition. Me? I just liked how soft and creamy it was.

Of course, to that token, it is also very unhealthy, and is mostly fat, but nobody eats cheese for the health benefits, so as long as you're not an idiot you'll know this! It is also very expensive, and poor tax-dodging students won't be able to afford it often, so I tend to treat it as an occasional treat rather than a regular fixture in my meals. It has a great taste, and if you can afford it, is well worth grabbing if you want an unhealthy guilty pleasure to satiate your cheese cravings. The Valentine's Day Plate | French Cheese Tasting Platter | Cheeses of France The Fromage Plate > The Valentine’s Day Plate Flavorful French Cheese — A Romantic Plate for Two A special experience designed with fromage lovers in mind! Enjoy three of the most renowned Cheeses of France on this romantic occasion. Pair with Sauternes Max’s recommended tasting order: Camembert, Comté, Roquefort. The Cheeses “This is a very romantic plate for two, featuring three of the most popular cheeses produced in France.” Max McCalman, Maître Fromager Camembert. Camembert is a world-renowned cow’s milk cheese from the Normandy region in northern France.

This quintessential French cheese has a soft, white, bloomy rind; luxurious ivory pâte; and a buttery, grassy flavor. The taste of a ripe Camembert is reminiscent of wild mushrooms. If you can’t find it, ask for: Pavé d’Auge, Pont-l’Evêque, Neufchâtel “Camembert is the cheese with one of the highest production in France — soft, lovely and very sexy!” Max McCallman, Maître Fromager Comté (AOC). One of the most popular cheeses in France, Comté is produced in the rich mountain pastures of the Jura. Its firm and supple pâte, with tiny holes, has a nutty, slightly salty yet sweet taste. Comté is produced year-round by small, cooperative dairies known as fruitières. If you can’t find it, ask for: Beaufort. Roquefort (AOC). Famous through the ages, this blue cheese is made from ewe’s milk in central southern France. AOC rules dictate that the cheese must be ripened in the caves of Mount Combalou for 3 to 9 months.

Known for its rich, mild creaminess and soft, spicy, tart flavors. If you can’t find it, ask for: Bleu des Causses, Fourme d’Ambert, Bleu d’Auvergne, Bleu des Basques, Bleu de Gex. All soft-ripened cheeses used in our Signature Fromage Plates are made from pasteurized milk, and therefore comply with FDA regulations. Roquefort (cheese) - definition of Roquefort (cheese) by The Free Dictionary Roquefort (cheese) - definition of Roquefort (cheese) by The Free Dictionary Also found in: Thesaurus , Wikipedia . Roque·fort (rōk′fərt) A trademark for a soft cheese made from sheep's milk and ripened in caves near Roquefort, France. Roquefort (Cookery) a blue-veined cheese with a strong flavour, made from ewes' milk: matured in caves [C19: named after Roquefort, village in S France] Roque•fort Trademark. a strong-flavored cheese veined with blue mold, made from sheep's milk.

[1830–40; after Roquefort, village in S France (Aveyron), where the cheese is made] ThesaurusAntonymsRelated WordsSynonymsLegend: Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: Copyright © 2003-2017 Farlex, Inc Disclaimer All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional. Full List of Cheeses Full List of Cheeses Local Cheeses Berkswell sheep’s cheese - our world famous local cheese from Ram Hall in Berskwell. Nutty and sweet it is highly prized by lovers of good cheese. Marlow and Kelsey Lane - both soft, mould ripened sheep’s cheeses also from Ram Hall.

Sparkenhoe Red Leicester - a lovely firm and tasty handmade traditional cheese made on the farm just over the county border in Leicestershire. Warwickshire Truckle - a traditional cheese made by Fowlers Dairy to a traditional 75 year old recipe - this creamy textured cheese with a mild nutty flavour is a firm favourite with connoisseurs of cheese. Warwickshire Truckle with Cracked Black Pepper – the same cheese with the addition of a layer of cracked pepper topped with a sprinkling of ground pepper. Colston Bassett Stilton - the King of cheeses, a deep crumbly and richly textured pasteurised cow’s milk blue cheese handmade on the Nottingham Leicestershire border. Cropwell Bishop Stilton- Superb organic award winning stilton from the beautiful Vale of Belvoir.

British Cheeses Isle of Mull cheddar - strong and tasty Lincolnshire Poacher - this vintage 20 month old tasty cheese is made from raw milk, Black Bomber, Red Devil and Green Thunder - a fantastic range of tasty cheeses from Snowdonia Ticklemore Goats - a gentle, very pale, goat’s milk cheese with a white bloomy rind Cashel Blue - a lovely Irish Blue, Organic Cornish Brie - soft and mild brie International Cheeses Brie du Pays – a quality traditional French brie Buche Ruffec - a classic soft goat’s cheese log Cambozola - a German blue brie, creamy and mild Camembert Grand Rustique – a great French full-flavoured traditional soft cheese Dolcelatte – a luxurious blue-veined Italian cheese Vacherin Mont d'Or - a special seasonal cheese in both France and Switzerland, only available between mid-September and March. The cheese is made from the winter milk of cows that have been brought down from their mountain pastures for the season.

Mercia Al Vino - made from the best Spanish goats’ milk, dipped in red wine for a distinctive look and wonderful taste Traditional Greek Feta - great on salads Gjetost - an unusual brown whey cheese with a caramel flavor Gruyere - a cave aged Swiss cheese essential for fondues and great for melting Roquefort - the legendary French blue cheese ripened in the caves of Mount Combalou Contact us at info@kendallsofearlsdon.com or call us on 07906 174 601

Question: Which French blue cheese, ripened in the caves of Mount Combalou is made from ewe's milk?
Answer: Roquefort